CURLY PARSLEY RECIPES

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WARM SALAD OF SCALLOPS & BACON RECIPE | BBC GOOD FOOD



Warm salad of scallops & bacon recipe | BBC Good Food image

A hot grill is the key to success here - crisp bacon and a succulent scallop. A classic that everyone should try

Provided by Mary Cadogan

Categories     Dinner, Starter

Total Time 48 minutes

Cook Time 8 minutes

Yield 8

Number Of Ingredients 9

24 scallops
8 tbsp olive oil
4 tbsp lemon juice
12 thin slices streaky bacon
2 tsp Dijon mustard
1 tsp clear honey
2 tsp chopped caper
4 tbsp chopped parsley
1 head curly endive

Steps:

  • Wash and dry the scallops and put them in a bowl. Mix 2 tbsp of the olive oil and 2 tbsp of the lemon juice in a bowl with a little salt and pepper, then pour over the scallops. Leave for 15 mins, until the scallops have turned white.
  • Cut each strip of bacon in half across and wrap around a scallop. Secure with cocktail sticks.
  • Whisk together the remaining 2 tbsp lemon juice with the mustard, honey, salt and pepper. Whisk in the remaining 6 tbsp olive oil until the dressing is thick, then stir in the capers and parsley. Divide the curly endive between 8 serving plates.
  • Preheat a grill to hot. Lay the scallops in one layer over a lined grill pan. Grill the scallops for 3-4 mins each side, until the bacon is crisp and golden. Put three scallops on each plate and spoon over the dressing.

Nutrition Facts : Calories 231 calories, FatContent 14 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 1 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 1 grams fiber, ProteinContent 26 grams protein, SodiumContent 1.79 milligram of sodium

THE ULTIMATE MAKEOVER: CHICKEN PIE RECIPE | BBC GOOD FOOD



The ultimate makeover: Chicken pie recipe | BBC Good Food image

Angela Nilsen reinvents a classic recipe to make chicken pie a healthy choice for you

Provided by Angela Nilsen

Categories     Dinner, Main course

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 4

Number Of Ingredients 14

450ml chicken stock, from a cube (I use Kallo, organic)
100ml white wine
2 garlic cloves, finely chopped
3 thyme sprigs
1 tarragon sprig, plus 1 tbsp chopped tarragon leaves
225g carrots, cut into batons
4 skinless chicken breasts, 500g/1lb 2oz total weight
225g leeks, sliced
2 tbsp cornflour, mixed with 2 tbsp water
3 tbsp crème fraîche
1 heaped tsp Dijon mustard
1 heaped tbsp chopped flat-leaf or curly parsley
70g filo pastry (I used three 39 x 30cm sheets)
1 tbsp rapeseed oil

Steps:

  • Pour the stock and wine into a large, wide frying pan. Add the garlic, thyme, tarragon sprig and carrots, bring to the boil then lower the heat and simmer for 3 mins. Lay the chicken in the stock, grind over some pepper, cover and simmer for 5 mins. Scatter the leek slices over the chicken, cover again then gently simmer for 10 more mins, so the leeks can steam while the chicken cooks. Remove from the heat and let the chicken sit in the stock for about 15 mins, so it keeps moist while cooling slightly.
  • Strain the stock into a jug – you should have 500ml (if not, make up with water). Tip the chicken and veg into a 1.5 litre pie dish and discard the herb sprigs. Pour the stock back into the sauté pan, then slowly pour in the cornflour mix. Return the pan to the heat and bring to the boil, stirring constantly, until thickened. Remove from the heat and stir in the crème fraîche, mustard, chopped tarragon and parsley. Season with pepper. Heat oven to 200C/180C fan/gas 6.
  • Tear or cut the chicken into chunky shreds. Pour the sauce over the chicken mixture, then stir everything together.
  • Cut each sheet of filo into 4 squares or rectangles. Layer them on top of the filling, brushing each sheet with some of the oil as you go. Lightly scrunch up the filo so it doesn’t lie completely flat and tuck the edges into the sides of the dish, or lay them on the edges if the dish has a rim. Grind over a little pepper, place the dish on a baking sheet, then bake for 20-25 mins until the pastry is golden and the sauce is bubbling. Serve immediately.

Nutrition Facts : Calories 320 calories, FatContent 10 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 22 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 3 grams fiber, ProteinContent 34 grams protein, SodiumContent 1.37 milligram of sodium

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THE ULTIMATE MAKEOVER: CHICKEN PIE RECIPE | BBC GOOD FOOD
Angela Nilsen reinvents a classic recipe to make chicken pie a healthy choice for you
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Category Dinner, Main course
Cuisine British
Calories 320 calories per serving
  • Cut each sheet of filo into 4 squares or rectangles. Layer them on top of the filling, brushing each sheet with some of the oil as you go. Lightly scrunch up the filo so it doesn’t lie completely flat and tuck the edges into the sides of the dish, or lay them on the edges if the dish has a rim. Grind over a little pepper, place the dish on a baking sheet, then bake for 20-25 mins until the pastry is golden and the sauce is bubbling. Serve immediately.
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